1 suckling pig, 18-22 lbs.
Chop and sauté the piglet's liver, heart and
kidney in 2 tbs. of olive oil. When hot, add the white wine, reduce and remove
from heat. The piglet is seasoned with its own liver, heart and kidneys, plus
wild fennel seeds, rosemary, salt, pepper, a fair amount of garlic, coriander,
nutmeg, and peperoncino. It is then rolled up like a large sausage,
securely tied with colorless thread and roasted whole on a spit over charcoal
made from aromatic wood for about 4 hours. Cooking time varies according to the
piglet's size. The piglet should be basted frequently with a rosemary sprig
dipped in oil and with white or red wine.
4 cloves garlic
2 tbs. white wine
wild fennel seeds
4 sprigs rosemary
The juice and fat that collects in the drip
pan (leccarda) can be used to cook potatoes and onions, which may be
served together with the porchetta. Porchetta can also be roasted
in the oven.
Porchetta is always boned to make it easier to serve and eat